While cleaning up some old backups this week, I came across some recipes I developed for a catering job a few years ago. The event was a Hawaiian bridal shower, and while they didn’t use any of my recipes (they preferred ham with pineapple and brown rice), I’m glad I had the chance to develop these, and even happier to rediscover them.

In retrospect, I have no idea what was Hawaiian about these mushrooms (the coconut, I suppose…), but I do remember how yummy they are! Serve these up at your next backyard luau or tiki party!

Hawaiian-Inspired Stuffed Mushrooms

Ingredients:

• 1 1/2 pounds large shiitake mushrooms, washed and stemmed
• 1/2 cup butter, divided
• 1/4 cup frozen chopped spinach, thawed and thoroughly drained
• 4 shallots, finely minced
• 3/4 cup heavy cream
• 1/2 cup coconut milk
• 1/2 teaspoon dried tarragon
• 1 cup panko
• 1/2 cup crab meat, shredded
• 1/2 cup cooked shrimp, minced
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste
• 1/4 pound sharp provolone cheese, shredded or thinly sliced

Melt 2/3 of butter in heavy saucepan over medium-high heat. Add mushrooms and cook until lightly browned on both sides, but not cooked through. Remove to baking dish and set aside. Add remaining butter to pan and cook shallots and spinach until shallots are translucent. Reduce heat to low, whisk in heavy cream, and cook until cream is reduced by half.

Remove from heat and add parmesan cheese, coconut milk, shrimp, crab, tarragon, panko, salt, and pepper. Spoon mixture into mushroom caps.

Bake mushrooms in a 350-degree oven for 10-12 minutes, or until mushroom sides give way when grasped with tongs. Top with provolone cheese and return to the oven until cheese browns and bubbles.

Serves 8-10.